Bu'oy ni im (Polynesian Chestnut Cake) is a traditional Micronesian (from the Federated States of Micronesia) recipe for a classic desert of ground Polynesian chestnuts blended with sugar, coconut milk and water to form a stiff paste that's boiled in Cordyline (ti) leaves to cook. The full recipe is presented here and I hope you enjoy this classic Micronesian version of: Polynesian Chestnut Cake (Bu'oy ni im).
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Polynesian chestnut (Inocarpus fagifer) is ground and put into a ti (Cordyline fruticosa) leaf with coconut milk. Although the modern bu'ou ni im includes sugar, traditional versions omit it (I include sugar as an option, below). A little water is also added. The leaf is tied with a binding cord. The whole thing is then boiled. Yellow ginger edychium flavescens can be added to colour the bu'oy ni im yellow.
Ingredients:
500g Polynesian chestnuts, ground
4 tbsp brown sugar
100ml coconut milk
water (enough to form a paste)
ti (Cordyline fruticosa) leaves
binding cord or string
Method:
Place the Polynesian chestnut meal in a bowl. Stir in the sugar then mix in the coconut milk.
Add enough water to form a stiff paste. Arrange two ti leaves arranged in a cross on your work surface.
Scrape the stiff paste onto the leaf and shape into a loaf. Wrap the leaf around the loaf then tie securely with string or binding cord.
Place in a large pan, cover with water then bring to a boil over medium heat. Reduce the heat and simmer briskly for about 40 minutes or until the cake is cooked through and set.
Remove the Bu'oy ni im from the water and set aside to cool before unwrapping and serving. If you want to colour the Bu'oy ni im yellow then add about 1 tsp of grated yellow ginger to the paste as you prepare it.
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